Planting: Most herbs need full
sun with a few exceptions. Herbs thrive in loose, well draining soil. To
achieve this amend existing garden soil with a good soil amendment in a 50-50
mix. For pots use a good potting mix that drains well.
Fertilizing: Most herbs grow
quite will with just a little fertilizer. For perennials, start your feeding
program when new foliage appears in Spring. For annuals, begin to feed at the
time you plant them.
Harvest: Harvest herbs any
time before that plant begins to flower, when essential oils are at
their peak – unless you will be using the flowers for brewing tea.
Pick the leaves in the early morning
after the dew has dried instead of at the end of the day when the oils have
been depleted by hot afternoon sunshine. Use sharp scissors when harvesting
and avoid crushing the stems.
Dried Herbs: Dried herbs have
a much stronger flavor than fresh herbs. However the dried herbs do not have
the distinct fresh flavor that the fresh ones have. Try both.
Avoid washing the fresh herbs unless
absolutely necessary. This will deplete the oils that give the herb its
flavor. Wipe or brush off any soil or grit and keep them out of sunlight.
To dry them, choose a warm, dry
semi-dark location with good ventilation but no breeze. 90° F is ideal for the
first 24 hours. 75° – 80° F thereafter is preferable.
Hang stems of leaves in small bunches
of about 10 at a time. When drying is complete, the leaves should be as
dry as a piece of paper and fragile, but not so dry they crumble into powder
on contact.
Store the dried herbs in an airtight
container such as a dark glass bottle away from sunlight, heat and moisture.
How to brew your herbal teas:
Unlike Chinese tea, herbal teas do not darken as they become stronger but,
remain light green or amber. Expert herbal tea brewers gauge the strength of
their tea by taste, not by time or color.
Most teas are made from the leaves,
petals and whole flowers. For the best flavor, prepare the teas by infusion.
Simply pour boiling water into a teapot or cup with the herbs already in it.
Steep until the preferred strength is reached. Infusion allows the herbs to
gently release their essential oils into the water. If the herbs are boiled,
most of the oils and flavor evaporate.
All herbs are different and everyone
has their preferences. So a good place to start is with about 1 teaspoon of
dried herbs or 3 teaspoons of fresh picked herbs per cup of boiling water.
Adjust as necessary. Some people like a little honey or other sweetener and
many simply prefer to enjoy the herbs just as they are.